Would you like just ONE more holiday cookie recipe? Maybe you still have a little baking to do, and need a fantastically easy and delicious cookie recipe? Perhaps you would like it to be gluten free and vegan? Oh, and have a little chocolate, too?

Perfect! I have just the thing. Snowball cookies! We love, love, LOVE these cookies so much.

This is a great cookie recipe to try if you’re short on time and need a quick, successful, allergy friendly holiday dessert.

Some people like to make these snowball cookies with chopped nuts, but of course that doesn’t work if you have nut allergies. Many people add mini chocolate chips instead – and that’s the way we like these cookies.

The chocolate chips add a little more sweetness to these cookies, which aren’t terribly sweet. They are buttery and kind of like shortbread, but not as rich.

I’ve made these a couple of different ways in the past few weeks. I’ve tried it with a gluten free flour blend, and I’ve tried it with white spelt flour. It does work well both ways! It would also work just fine with regular all-purpose flour, too. I did notice with the spelt flour, they spread out just a little tiny bit. Not flat, but not totally round. They tasted amazing, though. If you are not vegan, go ahead and use regular dairy butter.

Reduce the mixer speed to low, and add the gluten free flour a half cup at a time, untill it is all incorporated. The dough will be very thick.

Turn the mixer off and stir in the chocolate chips.

Roll the dough into one inch balls and place on the cookie sheet.

Bake at 325 degrees for 18-23 minutes, until the balls are golden brown on the bottom.

Remove from oven and let cool for about 15-20 minutes before rolling.

While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.

Store in an airtight container.

Notes

I have made these with different gluten free flour blends. Sometimes, different brands act differently - they may be too dry or crumbly once you mix this dough. IF that is the case, add a little more vegan buttery spread until the dough comes together and you can form the dough into balls. (For example, when I use Glutino Flour, I have to add one extra tablespoon of buttery spread).

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Comments

Awww sorry to hear the babes were sick! Hopefully they’re better now just in time for Christmas festivities! These balls look ah-mazing! Snowballs/Mexican wedding cakes were always my fave to bake with my mom growing up. LOVE that they’re vegan and GF! You wizzard!

Hello, I would love to make your snowball cookies but would like to substitute light olive oil instead of a vegan spread. Do you think it would work? I miss these cookies since I have been diary intolerant.